Noni nourishing liqueur and preparation method thereof

Abstract

The invention belongs to the technical field of liqueur brewing, and particularly relates to noni nourishing liqueur and a preparation method thereof. According to the invention, the noni fruits, the clausena lansium, the litchis, the rosa roxburghii tratt, the coix seeds, the radix polygonati officinalis and other raw materials in the longevity countryside in Hainan are specifically combined, and the longan, the Chinese wolfberry fruits, the cinnamon, the nutmeg, the cistanche and the herba epimedii are used as auxiliary materials, so that the nutritional ingredients of each component are retained, and the bad taste of the noni fruits is reduced; in addition, the preparation method of the liqueur is optimized, so that the bad taste of the noni fruits is reduced, and effective precipitation and retention of active components in the raw materials are promoted. Therefore, the noni nourishing liqueur provided by the invention not only is good in taste and good in taste, but also has a relatively high nourishing value.

Description

Technical Field

[0001] The invention belongs to the technical field of wine brewing, and particularly relates to noni nourishing wine and a preparation method thereof. Background Art

[0002] As a special alcoholic beverage, Lujiu has a long history of development. With the continuous improvement of living standards, the market and application scope of Lujiu are constantly expanding, and along with it comes people's need for high-quality Lujiu.

[0003] Morinda Citrifolia is a new emerging tropical evergreen fruit tree variety unique to Hainan, my country. Although Morinda Citrifolia has certain health benefits, its application range is limited due to its strong odor. In addition, by searching the prior art, it is found that the prior art mostly uses wolfberry, jujube, ginseng, angelica and other raw materials to prepare wine, but there is no report on the preparation of wine using Morinda Citrifolia as raw material. Therefore, how to prepare a Morinda Citrifolia wine that can both ensure the taste of the wine and enhance the nourishing value of the wine is a problem that needs to be solved in this field. Summary of the invention

[0004] The invention aims to provide a noni nourishing wine and a preparation method thereof, which has the characteristics of high nutritional value and good taste.

[0005] The present invention provides a Noni nourishing wine, which comprises the following raw materials in parts by weight:

[0006] 20-35 parts of noni fruit, 10-15 parts of kumquat peel, 5-8 parts of lychee, 5-8 parts of roxburghii, 8-12 parts of coix seeds, 3-5 parts of polygonatum, 1-2 parts of longan, 3-4 parts of wolfberry, 1-2 parts of cinnamon, 3-4 parts of nutmeg, 3-5 parts of cistanche, 1-2 parts of epimedium, 50-70 parts of volcanic mineral water and 80-90 parts of wine base.

[0007] Preferably, the Noni nourishing wine comprises the following raw materials in parts by weight:

[0008] 30 parts of noni fruit, 10 parts of yellow peel, 5 parts of lychee, 6 parts of roxburghii, 10 parts of coix seeds, 4 parts of polygonatum, 1 part of longan, 3 parts of wolfberry, 1 part of cinnamon, 3 parts of nutmeg, 3 parts of cistanche, 1 part of epimedium, 60 parts of volcanic mineral water and 80 parts of wine base.

[0009] Preferably, the wine base includes: rice-flavor liquor, light-flavor liquor and Shanlan rice wine;

[0010] The mass ratio of the rice-flavor liquor, the light-flavor liquor and the Shanlan rice wine is 4:4:2.

[0011] The present invention provides a method for preparing the noni nourishing wine described in the above technical solution, comprising the following steps:

[0012] The mature noni fruits are crushed, heated and filtered in sequence to obtain noni fruit juice;

[0013] Job's tears are mixed with volcanic mineral water and then subjected to ultrasonic extraction to obtain Job's tears filtrate;

[0014] Crushed wampee, litchi, roselle, polygonatum odoratum, longan, Chinese wolfberry, cinnamon, nutmeg, cistanche deserticola and epimedium are added to the Job's tears filtrate, and then decocted and filtered in sequence to obtain a mixed solution;

[0015] The noni fruit juice and the mixed solution are added to the wine base, and after freezing and sterilization in sequence, noni nourishing liqueur is obtained.

[0016] Preferably, the temperature of the heating is 55 - 70°C; the time of the heating is 3 - 5 h.

[0017] Preferably, the time of the ultrasonic extraction is 30 - 35 min; the power of the ultrasonic extraction is 270 - 300 w.

[0018] Preferably, the time of the decoction is 18 - 20 h.

[0019] Preferably, the temperature of the freezing is -5°C - 0°C; the time of the freezing is 7 - 8 d.

[0020] Preferably, the temperature of the sterilization is 72 - 75°C; the time of the sterilization is 10 - 15 min.

[0021] Preferably, after being crushed, the particle sizes of the wampee, litchi, roselle, polygonatum odoratum, longan, Chinese wolfberry, cinnamon, nutmeg, cistanche deserticola and epimedium are 35 - 55 μm respectively.

[0022] Beneficial effects:

[0023] The present invention provides a noni nourishing liqueur, and the noni nourishing liqueur comprises the following raw materials in parts by weight: 20 - 35 parts of noni fruits, 10 - 15 parts of wampee, 5 - 8 parts of litchi, 5 - 8 parts of roselle, 8 - 12 parts of Job's tears, 3 - 5 parts of polygonatum odoratum, 1 - 2 parts of longan, 3 - 4 parts of Chinese wolfberry, 1 - 2 parts of cinnamon, 3 - 4 parts of nutmeg, 3 - 5 parts of cistanche deserticola, 1 - 2 parts of epimedium, 50 - 70 parts of volcanic mineral water and 80 - 90 parts of wine base. By specifically combining noni fruits from the Hainan longevity town with raw materials such as wampee, litchi, roselle, Job's tears and polygonatum odoratum, the present invention not only retains the nutritional components of each component, but also reduces the unpleasant taste in noni fruits.

[0024] Based on the above technical advantages, the present invention also provides a preparation method of the noni nourishing liqueur described in the above technical solution. By heating the mature noni fruits, the present invention reduces the unpleasant taste of the noni fruits themselves; by mixing coix seeds with volcanic mineral water and performing ultrasonic extraction, it is beneficial to fuse the minerals in the mineral water with the active ingredients in the coix seeds; then, the pulverized wampee, litchi, roxburgh rose and polygonatum odoratum are steamed, which promotes the effective precipitation of the active ingredients in each raw material; after adding the wine base and performing freezing and sterilization treatments, not only the unpleasant taste in each raw material is weakened, but also the activity of the active ingredients in each raw material is promoted. Therefore, the noni nourishing liqueur provided by the present invention has a good taste and flavor and has a high nourishing value. Detailed Embodiments

[0025] Unless otherwise specified, the reagents and equipment used in the present invention are all conventional reagents and equipment.

[0026] In order to further illustrate the present invention, the following examples describe in detail the solution provided by the present invention, but they should not be construed as limiting the protection scope of the present invention.

[0027] The Shanlan rice wine used in the examples and comparative examples was purchased from Hainan Shanlan Winery Co., Ltd., with the brand name of Lijiang, and the product type was sweet type, with the total sugar being greater than 100 g / L.

[0028] Example 1

[0029] A preparation method of a noni nourishing liqueur, the steps are as follows:

[0030] (1) Prepare raw materials:

[0031] The noni nourishing liqueur comprises the following raw materials in parts by weight: 30 parts of noni fruits, 10 parts of wampee, 5 parts of litchi, 6 parts of roxburgh rose, 10 parts of coix seeds, 4 parts of polygonatum odoratum, 1 part of longan, 3 parts of wolfberry, 1 part of cinnamon, 3 parts of nutmeg, 3 parts of cistanche deserticola, 1 part of epimedium, 60 parts of volcanic mineral water and 80 parts of wine base; wherein, the wine base is composed of rice-flavor Baijiu, light-flavor Baijiu and Shanlan rice wine mixed in a mass ratio of 4:4:2;

[0032] (2) Preparation process:

[0033] A. Wash the mature noni fruits, crush them, then heat them at 60 °C for 5 h, let them stand and cool to room temperature, and then filter to obtain noni fruit juice;

[0034] B. Mix the washed coix seeds with volcanic mineral water, and perform ultrasonic extraction at a power of 300 w for 30 min, and filter to obtain coix seed filtrate;

[0035] C. Crush the cleaned wampee, litchi, roselle, polygonatum odoratum, longan, wolfberry, cinnamon, nutmeg, cistanche deserticola and epimedium respectively to obtain the above-mentioned materials with a particle size of 40 μm;

[0036] D. Add the crushed wampee, litchi, roselle, polygonatum odoratum, longan, wolfberry, cinnamon, nutmeg, cistanche deserticola and epimedium into the coix seed filtrate respectively and decoct for 20 h, and obtain a mixed solution after filtration;

[0037] E. Add noni juice and the mixed solution into the wine base, filter with a 0.45 μm microporous filter membrane, place the filtrate in an environment of -5 °C and freeze for 7 d, and then sterilize in an environment of 75 °C for 10 min to obtain noni nourishing liqueur.

[0038] Example 2

[0039] A preparation method of noni nourishing liqueur, the steps are as follows:

[0040] (1) Prepare raw materials:

[0041] The noni nourishing liqueur comprises the following raw materials in parts by weight: 30 parts of noni fruit, 10 parts of wampee, 5 parts of litchi, 6 parts of roselle, 10 parts of coix seed, 4 parts of polygonatum odoratum, 1 part of longan, 3 parts of wolfberry, 1 part of cinnamon, 3 parts of nutmeg, 3 parts of cistanche deserticola, 1 part of epimedium, 60 parts of volcanic mineral water and 80 parts of wine base; wherein, the wine base is composed of rice-flavor baijiu, light-flavor baijiu and shanlan rice wine mixed according to a mass ratio of 4:4:2;

[0042] (2) Preparation process:

[0043] A. Wash the ripe noni fruit and crush it, then heat it at 55 °C for 3 h, let it stand and cool to room temperature and then filter to obtain noni juice;

[0044] B. Mix the cleaned coix seed with volcanic mineral water, and perform ultrasonic extraction at a power of 300 w for 30 min, and obtain a coix seed filtrate after filtration;

[0045] C. Crush the cleaned wampee, litchi, roselle, polygonatum odoratum, longan, wolfberry, cinnamon, nutmeg, cistanche deserticola and epimedium respectively to obtain the above-mentioned materials with a particle size of 40 μm;

[0046] D. Add the crushed wampee, litchi, roselle, polygonatum odoratum, longan, wolfberry, cinnamon, nutmeg, cistanche deserticola and epimedium into the coix seed filtrate respectively and decoct for 20 h, and obtain a mixed solution after filtration;

[0047] E. Add noni juice and the mixed solution into the wine base, filter with a 0.45 μm microporous filter membrane, place the filtrate in an environment of -5 °C and freeze for 7 d, and then sterilize in an environment of 75 °C for 10 min to obtain noni nourishing liqueur.

[0048] Example 3

[0049] A preparation method of noni nourishing liqueur, the steps are as follows:

[0050] (1) Prepare raw materials:

[0051] The noni nourishing liqueur comprises the following raw materials in parts by weight: 30 parts of noni fruit, 10 parts of wampee, 5 parts of litchi, 6 parts of rosa roxburghii tratt, 10 parts of coix seed, 4 parts of polygonatum odoratum, 1 part of longan, 3 parts of wolfberry, 1 part of cinnamon, 3 parts of nutmeg, 3 parts of cistanche deserticola, 1 part of epimedium, 60 parts of volcanic mineral water and 80 parts of wine base; wherein, the wine base is prepared by mixing rice-flavor baijiu, light-flavor baijiu and shanlan rice wine according to a mass ratio of 4:4:2;

[0052] (2) Preparation process:

[0053] A. Wash the ripe noni fruit, crush it, heat it at 60 °C for 5 h, let it stand and cool to room temperature, and then filter it to obtain noni fruit juice;

[0054] B. Mix the washed coix seed with volcanic mineral water, and perform ultrasonic extraction at a power of 300 w for 30 min, and filter to obtain coix seed filtrate;

[0055] C. Crush the washed wampee, litchi, rosa roxburghii tratt, polygonatum odoratum, longan, wolfberry, cinnamon, nutmeg, cistanche deserticola and epimedium respectively to obtain the above-mentioned materials with a particle size of 40 μm;

[0056] D. Add the crushed wampee, litchi, rosa roxburghii tratt, polygonatum odoratum, longan, wolfberry, cinnamon, nutmeg, cistanche deserticola and epimedium into the coix seed filtrate respectively, boil for 20 h, and filter to obtain a mixed solution;

[0057] E. Add noni fruit juice and the mixed solution to the wine base, filter with a 0.45 μm microporous filter membrane, place the filtrate in an environment at 0 °C and freeze for 7 d, and then sterilize it in an environment at 75 °C for 15 min to obtain noni nourishing liqueur.

[0058] Comparative Example 1

[0059] A preparation method of noni nourishing liqueur, the steps are as follows:

[0060] (1) Prepare raw materials:

[0061] The noni nourishing liqueur comprises the following raw materials in parts by weight: 10 parts of noni fruits, 10 parts of wampee fruits, 5 parts of litchi fruits, 6 parts of roxburgh rose fruits, 10 parts of coix seeds, 4 parts of polygonatum odoratum, 1 part of longan fruits, 3 parts of wolfberry fruits, 1 part of cinnamon, 3 parts of nutmeg, 3 parts of cistanche deserticola, 1 part of epimedium, 60 parts of volcanic mineral water and 80 parts of base liquor; wherein, the base liquor is prepared by mixing rice-flavor liquor, light-flavor liquor and Shanlan rice liquor in a mass ratio of 4:4:2;

[0062] (2) Preparation process:

[0063] A. Wash the mature noni fruits, crush them, heat them at 60°C for 5 hours, let them stand and cool to room temperature, and then filter to obtain noni fruit juice;

[0064] B. Mix the washed coix seeds with volcanic mineral water, and perform ultrasonic extraction at a power of 300w for 30 minutes, and filter to obtain coix seed filtrate;

[0065] C. Crush the washed wampee fruits, litchi fruits, roxburgh rose fruits, polygonatum odoratum, longan fruits, wolfberry fruits, cinnamon, nutmeg, cistanche deserticola and epimedium respectively to obtain the above-mentioned materials with a particle size of 40μm;

[0066] D. Add the crushed wampee fruits, litchi fruits, roxburgh rose fruits, polygonatum odoratum, longan fruits, wolfberry fruits, cinnamon, nutmeg, cistanche deserticola and epimedium to the coix seed filtrate respectively, boil for 20 hours, and filter to obtain a mixed solution;

[0067] E. Add the noni fruit juice and the mixed solution to the base liquor, filter with a 0.45 microporous membrane, place the filtrate in an environment of -5°C and freeze for 7 days, and then sterilize in an environment of 75°C for 10 minutes to obtain the noni nourishing liqueur.

[0068] Comparative Example 2

[0069] A preparation method of noni nourishing liqueur, the steps are as follows:

[0070] (1) Prepare raw materials:

[0071] The noni nourishing liqueur comprises the following raw materials in parts by weight: 30 parts of noni fruits, 10 parts of wampee fruits, 5 parts of litchi fruits, 6 parts of roxburgh rose fruits, 10 parts of coix seeds, 4 parts of polygonatum odoratum, 1 part of longan fruits, 3 parts of wolfberry fruits, 1 part of cinnamon, 3 parts of nutmeg, 3 parts of cistanche deserticola, 1 part of epimedium, 60 parts of volcanic mineral water and 80 parts of mao-xiang-flavor liquor;

[0072] (2) Preparation process:

[0073] A. Wash the mature noni fruits, crush them, heat them at 60°C for 5 hours, let them stand and cool to room temperature, and then filter to obtain noni fruit juice;

[0074] B. Mix the cleaned coix seeds with volcanic mineral water, and perform ultrasonic extraction at a power of 300 w for 30 min. After filtration, obtain the coix seed filtrate;

[0075] C. Crush the cleaned wampee, litchi, roselle, polygonatum odoratum, longan, wolfberry, cinnamon, nutmeg, cistanche deserticola, and epimedium respectively to obtain the above-mentioned materials with a particle size of 40 μm;

[0076] D. Add the crushed wampee, litchi, roselle, polygonatum odoratum, longan, wolfberry, cinnamon, nutmeg, cistanche deserticola, and epimedium to the coix seed filtrate respectively and boil for 20 h. After filtration, obtain the mixed solution;

[0077] E. Add noni juice and the mixed solution to the wine base, filter with a 0.45 microporous filter membrane, place the filtrate in an environment of -5 °C and freeze for 7 d, and then sterilize in an environment of 75 °C for 10 min to obtain noni tonic wine.

[0078] Comparative Example 3

[0079] A preparation method of noni tonic wine, the steps are as follows:

[0080] (1) Prepare raw materials:

[0081] The noni tonic wine includes the following raw materials in parts by weight: 50 parts of noni fruit, 10 parts of wampee, 5 parts of litchi, 6 parts of roselle, 10 parts of coix seeds, 4 parts of polygonatum odoratum, 1 part of longan, 3 parts of wolfberry, 1 part of cinnamon, 3 parts of nutmeg, 3 parts of cistanche deserticola, 1 part of epimedium, 60 parts of volcanic mineral water, and 80 parts of wine base; among them, the wine base is composed of rice-flavor baijiu, light-flavor baijiu, and shanlan rice wine mixed in a mass ratio of 4:4:2;

[0082] (2) Preparation process:

[0083] A. Wash the mature noni fruit and crush it, then heat it at 80 °C for 5 h, let it stand and cool to room temperature, and then filter to obtain noni juice;

[0084] B. Mix the cleaned coix seeds with volcanic mineral water, and perform ultrasonic extraction at a power of 300 w for 30 min. After filtration, obtain the coix seed filtrate;

[0085] C. Crush the cleaned wampee, litchi, roselle, polygonatum odoratum, longan, wolfberry, cinnamon, nutmeg, cistanche deserticola, and epimedium respectively to obtain the above-mentioned materials with a particle size of 40 μm;

[0086] D. Add the crushed wampee, litchi, roselle, polygonatum odoratum, longan, wolfberry, cinnamon, nutmeg, cistanche deserticola, and epimedium to the coix seed filtrate respectively and boil for 20 h. After filtration, obtain the mixed solution;

[0087] E. Add noni fruit juice and the mixed solution to the wine base, filter with a 0.45 μm microporous membrane, place the filtrate in an environment at -5°C and freeze for 7 days, and then sterilize at 75°C for 10 minutes to obtain noni tonic wine.

[0088] Comparative Example 4

[0089] A preparation method of noni tonic wine, the steps are as follows:

[0090] (1) Prepare raw materials:

[0091] The noni tonic wine comprises the following raw materials in parts by weight: 30 parts of noni fruit, 10 parts of wampee, 5 parts of litchi, 6 parts of roselle, 10 parts of coix seed, 4 parts of polygonatum odoratum, 1 part of longan, 3 parts of wolfberry, 1 part of cinnamon, 3 parts of nutmeg, 3 parts of cistanche, 1 part of epimedium, 60 parts of volcanic mineral water and 80 parts of wine base; wherein, the wine base is composed of rice-flavor liquor, light-flavor liquor and Shanlan rice wine mixed in a mass ratio of 4:4:2;

[0092] (2) Preparation process:

[0093] A. Wash the ripe noni fruit, crush it, heat it at 60°C for 5 hours, let it stand and cool to room temperature, and then filter to obtain noni fruit juice;

[0094] B. Mix the washed coix seed with volcanic mineral water, and perform ultrasonic extraction at a power of 300 w for 30 minutes, and filter to obtain coix seed filtrate;

[0095] C. Crush the washed wampee, litchi, roselle, polygonatum odoratum, longan, wolfberry, cinnamon, nutmeg, cistanche and epimedium respectively to obtain the above-mentioned materials with a particle size of 0.5 cm;

[0096] D. Add the crushed wampee, litchi, roselle, polygonatum odoratum, longan, wolfberry, cinnamon, nutmeg, cistanche and epimedium to the coix seed filtrate respectively and decoct for 20 hours, and filter to obtain a mixed solution;

[0097] E. Add noni fruit juice and the mixed solution to the wine base, filter with a 0.45 μm microporous membrane, place the filtrate in an environment at -5°C and freeze for 7 days, and then sterilize at 75°C for 10 minutes to obtain noni tonic wine.

[0098] Comparative Example 5

[0099] A preparation method of noni tonic wine, the steps are as follows:

[0100] (1) Prepare raw materials:

[0101] The noni nourishing liqueur comprises the following raw materials in parts by weight: 30 parts of noni fruit, 10 parts of wampee, 5 parts of litchi, 6 parts of rosa roxburghii tratt, 10 parts of coix seed, 4 parts of polygonatum odoratum, 1 part of longan, 3 parts of wolfberry, 1 part of cinnamon, 3 parts of nutmeg, 3 parts of cistanche deserticola, 1 part of epimedium, 60 parts of volcanic mineral water and 80 parts of wine base; wherein, the wine base is prepared by mixing rice-flavor liquor, light-flavor liquor and Shanlan rice wine according to a mass ratio of 4:4:2;

[0102] (2) Preparation process:

[0103] A. Wash the mature noni fruit, crush it, heat it at 60°C for 5 hours, let it stand and cool to room temperature, and then filter it to obtain noni juice;

[0104] B. Mix the washed coix seed with volcanic mineral water, and perform ultrasonic extraction at a power of 300 w for 30 minutes, and filter to obtain coix seed filtrate;

[0105] C. Crush the washed wampee, litchi, rosa roxburghii tratt, polygonatum odoratum, longan, wolfberry, cinnamon, nutmeg, cistanche deserticola and epimedium respectively to obtain the above-mentioned materials with a particle size of 40 μm;

[0106] D. Add the crushed wampee, litchi, rosa roxburghii tratt, polygonatum odoratum, longan, wolfberry, cinnamon, nutmeg, cistanche deserticola and epimedium to the coix seed filtrate respectively, boil for 20 hours, and filter to obtain a mixed solution;

[0107] E. Add noni juice and the mixed solution to the wine base, filter with a 0.45 microporous membrane, and sterilize the filtrate in an environment of 75°C for 10 minutes to obtain noni nourishing liqueur.

[0108] Comparative Example 6

[0109] A preparation method of noni nourishing liqueur, the steps are as follows:

[0110] (1) Prepare raw materials:

[0111] The noni nourishing liqueur comprises the following raw materials in parts by weight: 30 parts of noni fruit, 10 parts of wampee, 5 parts of litchi, 6 parts of rosa roxburghii tratt, 10 parts of coix seed, 4 parts of polygonatum odoratum, 1 part of longan, 3 parts of wolfberry, 1 part of cinnamon, 3 parts of nutmeg, 3 parts of cistanche deserticola, 1 part of epimedium, 60 parts of water and 80 parts of wine base; wherein, the wine base is prepared by mixing rice-flavor liquor, light-flavor liquor and Shanlan rice wine according to a mass ratio of 4:4:2;

[0112] (2) Preparation process:

[0113] A. Wash the mature noni fruit, crush it, heat it at 60°C for 5 hours, let it stand and cool to room temperature, and then filter it to obtain noni juice;

[0114] B. Mix the cleaned coix seeds with water, and perform ultrasonic extraction at a power of 300 w for 30 min. After filtration, obtain the coix seed filtrate;

[0115] C. Crush the cleaned wampee, litchi, roselle, polygonatum odoratum, longan, wolfberry, cinnamon, nutmeg, cistanche deserticola and epimedium respectively to obtain the above-mentioned materials with a particle size of 40 μm;

[0116] D. Add the crushed wampee, litchi, roselle, polygonatum odoratum, longan, wolfberry, cinnamon, nutmeg, cistanche deserticola and epimedium to the coix seed filtrate respectively and boil for 20 h. After filtration, obtain the mixed solution;

[0117] E. Add noni juice and the mixed solution to the wine base, then filter with a 0.45 microporous filter membrane. Place the filtrate in an environment at -5 °C and freeze for 7 d, and then sterilize in an environment at 75 °C for 10 min to obtain noni tonic wine.

[0118] Comparative Example 7

[0119] A preparation method of noni tonic wine, the steps are as follows:

[0120] (1) Prepare raw materials:

[0121] The noni tonic wine includes the following raw materials in parts by weight: 30 parts of noni fruit, 10 parts of wampee, 5 parts of litchi, 6 parts of roselle, 10 parts of coix seeds, 4 parts of polygonatum odoratum, 1 part of longan, 3 parts of wolfberry, 1 part of cinnamon, 3 parts of nutmeg, 3 parts of cistanche deserticola, 1 part of epimedium, 60 parts of volcanic mineral water and 80 parts of wine base; among them, the wine base is composed of rice-flavor liquor, light-flavor liquor and shanlan rice wine mixed in a mass ratio of 1:1:1;

[0122] (2) Preparation process:

[0123] A. Wash the mature noni fruit and crush it, then heat it at 60 °C for 5 h. Let it stand and cool to room temperature, and then filter to obtain noni juice;

[0124] B. Mix the cleaned coix seeds with volcanic mineral water and decoct for extraction for 30 min. After filtration, obtain the coix seed filtrate;

[0125] C. Crush the cleaned wampee, litchi, roselle, polygonatum odoratum, longan, wolfberry, cinnamon, nutmeg, cistanche deserticola and epimedium respectively to obtain the above-mentioned materials with a particle size of 40 μm;

[0126] D. Add the crushed wampee, litchi, roselle, polygonatum odoratum, longan, wolfberry, cinnamon, nutmeg, cistanche deserticola and epimedium to the coix seed filtrate respectively and boil for 20 h. After filtration, obtain the mixed solution;

[0127] E. Add noni juice and the mixed solution to the wine base, filter with a 0.45 μm microporous membrane, place the filtrate in an environment at -5°C and freeze for 7 days, and then sterilize at 75°C for 10 minutes to obtain noni tonic wine.

[0128] Comparative Example 8

[0129] A preparation method of noni tonic wine, the steps are as follows:

[0130] (1) Prepare raw materials:

[0131] The noni tonic wine comprises the following raw materials in parts by weight: 30 parts of noni fruit, 10 parts of wampee, 5 parts of litchi, 6 parts of roselle, 10 parts of coix seed, 4 parts of polygonatum odoratum, 1 part of longan, 3 parts of wolfberry, 1 part of cinnamon, 3 parts of nutmeg, 3 parts of cistanche deserticola, 1 part of epimedium, 60 parts of volcanic mineral water and 80 parts of wine base; wherein, the wine base is composed of rice-flavor liquor, light-flavor liquor and Shanlan rice wine mixed in a mass ratio of 4:4:2;

[0132] (2) Preparation process:

[0133] A. Wash the ripe noni fruit, crush it, heat it at 60°C for 5 hours, let it stand and cool to room temperature, and then filter to obtain noni juice;

[0134] B. Mix the washed coix seed with volcanic mineral water, and perform ultrasonic extraction at a power of 300 w for 30 minutes, and filter to obtain coix seed filtrate;

[0135] C. Crush the washed wampee, litchi, roselle, polygonatum odoratum, longan, wolfberry, cinnamon, nutmeg, cistanche deserticola and epimedium respectively to obtain the above-mentioned materials with a particle size of 30 μm;

[0136] D. Add the crushed wampee, litchi, roselle, polygonatum odoratum, longan, wolfberry, cinnamon, nutmeg, cistanche deserticola and epimedium to the coix seed filtrate respectively and decoct for 20 hours, and filter to obtain a mixed solution;

[0137] E. Add noni juice and the mixed solution to the wine base, filter with a 0.45 μm microporous membrane, place the filtrate in an environment at -5°C and freeze for 7 days, and then sterilize at 75°C for 10 minutes to obtain noni tonic wine.

[0138] Application Example 1

[0139] Please ask professional wine tasters to conduct sensory quality evaluations on the noni tonic wines prepared in Examples 1-3 and Comparative Examples 1-8 respectively, and the results are shown in Table 1.

[0140] Table 1 Sensory evaluation results of noni tonic wine in different treatments

[0141] Processing Clarity Taste Example 1 Cool, clear, and shiny Full-bodied taste Example 2 Cool, clear, and shiny Full-bodied taste Example 3 Cool, clear, and shiny Full-bodied taste Comparative Example 1 Cool, clear, and shiny Slightly bitter after ingestion Comparative Example 2 Cool, clear, and shiny Spicy and dry taste Comparative Example 3 Transparent with lower gloss Prominent noni fruit flavor, bitter taste upon entry Comparative Example 4 Low transparency and low gloss Full-bodied taste Comparative Example 5 Transparent with lower gloss Slightly sour taste Comparative Example 6 Transparent with lower gloss Bland taste Comparative Example 7 Transparent with lower gloss Full-bodied taste Comparative Example 8 Transparent with lower gloss Slightly bitter taste

[0142] Combined with the sensory evaluation results in Table 1, compared with the liqueurs provided in the comparative examples, the noni nourishing liqueur prepared by the technical solution of the present invention has a mellow taste and good clarity, and can meet people's requirements for taste.

[0143] Application Example 2

[0144] Respectively take the noni nourishing liqueurs prepared in Examples 1-3 and Comparative Examples 1-8 for standby;

[0145] Randomly select 36 healthy male ICR strain mice for the following experiment: raise the mice in the same environment, and randomly divide them into 12 groups after 5 days of cultivation, with 3 mice in each group;

[0146] Take mice in different groups for gavage (that is, mice in different groups are sequentially gavaged with the noni nourishing liqueurs prepared in Examples 1-3 and Comparative Examples 1-8), and use the mice gavaged with Milan rice wine as the blank control. The dosage ratio of the liqueur (or Milan rice wine) to the mouse weight is 0.15 mL: 10 g. After continuous gavage for 2 weeks, 30 minutes after the last gavage, place the mice in a swimming tank for weight-bearing swimming, and record the swimming time of the mice (that is, the time from the start of swimming to death). The results are shown in Table 2.

[0147] Table 2 Swimming time of mice under different treatments

[0148] Processing Swimming time min Example 1 26.12 Example 2 24.37 Example 3 25.67 Comparative Example 1 20.54 Comparative Example 2 19.85 Comparative Example 3 13.12 Comparative Example 4 18.75 Comparative Example 5 21.66 Comparative Example 6 16.89 Comparative Example 7 18.73 Comparative Example 8 15.58 Blank control 14.53

[0149] Combined with the data in Table 2, compared with the blank control and the comparative examples, the noni nourishing liqueur provided by the present invention is beneficial to prolong the weight-bearing swimming time of mice and enhance the exercise performance of mice themselves. It can be seen that the technical solution provided by the present invention is more conducive to fully releasing the effective active ingredients in noni fruits, prickly pears and other substances, and combined with the wine base containing Shanlan rice wine, the nourishing effect of the noni nourishing liqueur is synergistically improved.

[0150] In summary, the noni nourishing liqueur provided by the present invention not only has a good taste and nourishing effect, but also its preparation method is simpler and faster. Therefore, the technical solution of the present invention is not only beneficial to broadening the application market of noni fruits, but also increases the application range of liqueurs, and has high practical value.

[0151] Although the above embodiments have made a detailed description of the present invention, they are only a part of the embodiments of the present invention, not all of them. People can also obtain other embodiments without creative efforts based on this embodiment, and these embodiments all belong to the protection scope of the present invention.

Claims

1. A Noni nourishing wine, characterized in that: The Noni nourishing wine comprises the following raw materials in parts by weight: 20-35 parts of noni fruit, 10-15 parts of kumquat peel, 5-8 parts of lychee, 5-8 parts of roxburghii, 8-12 parts of coix seeds, 3-5 parts of polygonatum, 1-2 parts of longan, 3-4 parts of wolfberry, 1-2 parts of cinnamon, 3-4 parts of nutmeg, 3-5 parts of cistanche, 1-2 parts of epimedium, 50-70 parts of volcanic mineral water and 80-90 parts of wine base.

2. The Noni nourishing wine according to claim 1, characterized in that: The Noni nourishing wine comprises the following raw materials in parts by weight: 30 parts of noni fruit, 10 parts of yellow peel, 5 parts of lychee, 6 parts of roxburghii, 10 parts of coix seeds, 4 parts of polygonatum, 1 part of longan, 3 parts of wolfberry, 1 part of cinnamon, 3 parts of nutmeg, 3 parts of cistanche, 1 part of epimedium, 60 parts of volcanic mineral water and 80 parts of wine base.

3. The Noni nourishing wine according to claim 1 or 2, characterized in that: The wine base includes: rice-flavor liquor, light-flavor liquor and Shanlan rice wine; The mass ratio of the rice-flavor liquor, the light-flavor liquor and the Shanlan rice wine is 4:4:

2.

4. The method for preparing the Noni nourishing wine according to any one of claims 1 to 3, characterized in that: The steps include: The ripe noni fruit is crushed, heated and filtered in sequence to obtain noni juice; The coix seeds are mixed with volcanic mineral water and then ultrasonically extracted to obtain coix seed filtrate; Add crushed yellow peel, litchi, roxburghii, polygonatum, longan, wolfberry, cinnamon, nutmeg, cistanche and epimedium to the coix seed filtrate, and then decoct and filter in sequence to obtain a mixed solution; The noni fruit juice and the mixed liquid are added into the wine base, and the mixture is sequentially frozen and sterilized to obtain the noni nourishing wine.

5. The preparation method according to claim 4, characterized in that: The heating temperature is 55-70°C; the heating time is 3-5h.

6. The preparation method according to claim 4, characterized in that: The ultrasonic extraction time is 30-35 minutes; the ultrasonic extraction power is 270-300w.

7. The preparation method according to claim 4, characterized in that: The decocting time is 18-20 hours.

8. The preparation method according to claim 4, characterized in that: The freezing temperature is -5°C-0°C; the freezing time is 7-8 days.

9. The preparation method according to claim 4, characterized in that: The sterilization temperature is 72-75°C; the sterilization time is 10-15 minutes.

10. The preparation method according to claim 4, characterized in that: After being crushed, the particle sizes of the yellow peel, litchi, roxburghii, polygonatum, longan, wolfberry, cinnamon bark, nutmeg, cistanche deserticola and epimedium are 35-55 μm respectively.